chimesblog

Last weekend, my beau attempted some Giada cooking. He’s kind of in love with her, and who could blame her? She’s beautiful, Italian, and knows how to cook. Plus, she’s short and sweet like me.

He made her Linguine with Shrimp and Lemon Oil using whole wheat pasta. It was fabulous! It was like having our own little Italian restaurant.

Lovely parsley

The finished product … YUM!

Share on Facebook

Warning: These are in no way shape or form healthy. But, they are awesome. And amazing. And fabulous.

Mark decided that instead of pizza, that we’d do something a bit different and make calzones.

Holy lord look at those fillings … soooo yummy!

I don’t have a recipe per say, but I do have a small how-to.  Use whatever dough recipe and sauce recipe you want. Also, you can add as much or as little of the ingredients as you want. I’d be interested in any suggestions for additional ingredients.

1. Make pizza dough and separate into softball sized balls.
2. Roll out each ball to about 1/4 an inch thick.
3. Gather your fillings. We used mozzarella, onion, fresh spinach, cottage cheese, italian seasoning, pepperoni, italian sausage, tomato and tomato sauce.
4. Mix fillings together in a large bowl.
5. Scoop 1-1.5 c of your filling into the middle of the dough.
6. Fold in half. Fold the bottom edge over the top edge and crimp to seal.
7. Cut a couple slits in the top of the calzone.
8. Bake in a preheated 425° oven for 30-40 minutes, or until crust is golden and cheeses are melted.

Share on Facebook

I’ve decided to steal a pun we came up with at work and use it on my blog. Wonder-Bred.  It makes sense.

Anyway, it’s another installment of Wonder-Bred Italian Boy ™ Cooks. Again — he came up with the idea and I executed.  It was my turn to cook since he made an awesome pizza a few days before and since he made an awesome brunch, which I will blog about tomorrow in my Sunday Brunch post.

I was making chicken fajitas and Mark came  up with the idea of adding a side of rice and “Mexi-fying” it.  I was pretty skeptical. I don’t like corn in things, but he was adamant about adding it.

So. I. Did.

It was awesome!

Without further ado, here’s the recipe.

Mark’s “Mexify-ed” Rice

1 15 oz can Rotel Tomatoes with chilies
1 15 oz can sweet corn
1 c brown rice
1/2 t cumin
1 t butter

In a medium-sized sauce pan, combine all the ingredients (do not drain tomatoes or corn). Stir, while bringing to a rolling boil over medium/high heat.  Reduce heat, cover and simmer for 45 minutes, or until rice has absorbed all of the liquid and is tender. Serve warm with cheese, salsa and sour cream, or as a side dish.

In case you’re curious, I may or may not have made dinner wearing my Ziggy Stardust t-shirt and my awesome custom-made Megadeth apron (the Dave Must-apron).

Share on Facebook